Southern-Style Tilapia & Collard Greens with Piquillo Pepper and Pickle Relish

Served atop braised apple and collard greens, our flaky tilapia fillets are coated with bold, Cajun-style spices, creamy buttermilk, and naturally sweet cornmeal, then pan-fried to achieve a delightfully crunchy, flavorful crust.

Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.

Prep time

15 min
Cook time

25 min
Servings

2 Servings
Serving size

1/2 recipe

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Comfort Food

Nutrition Facts

2 Servings

Serving Size
1/2 recipe

Amount per serving Calories 490

Total Fat 14g
- Saturated Fat 3.5g
- Trans Fat 0g
Cholesterol 75mg
Sodium 250mg
Total Carbohydrate 59g
- Dietary Fiber 7g
- Total Sugars 15g
- Added Sugars 0g
Protein 36g
Potassium 560mg

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Comfort Food

Ingredients

US Metric

red onion

1

1
apple

1

1
collard greens

1 bunch (about 6 oz)

1 bunch (about 6 oz)
dill pickle chips

2 oz

57 g
roasted piquillo or red peppers

1 oz

28 g
smoked paprika

1 tsp

1 tsp
ground yellow mustard

1/2 tsp

1/2 tsp
onion powder

1/4 tsp

1/4 tsp
garlic powder

1/4 tsp

1/4 tsp
dried oregano

1/4 tsp

1/4 tsp
dried thyme

1/4 tsp

1/4 tsp
cayenne pepper

1/4 tsp

1/4 tsp
olive oil (divided use)

3 tsp

3 tsp
red wine vinegar

1 tbsp

1 tbsp
water

1/2 cup

1/2 cup
cornmeal

1/2 cup

1/2 cup
buttermilk

1/4 cup

1/4 cup
fromage blanc (optional)

2 tbsp

2 tbsp

Directions

Prepare the ingredients & make the relish: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Grate the apple on the large side of a box grater, discarding the core. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the pickle chips and peppers; combine in a bowl. Combine the paprika, mustard, onion powder, garlic powder, oregano, thyme, and cayenne in a small bowl.
Braise the apple & collard greens: In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and chopped collard greens. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are slightly softened. Add the vinegar and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt (optional) and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the collard greens are softened and the water has cooked off. Turn off the heat. Cover to keep warm.
Coat the fish: Meanwhile, place the cornmeal on a large plate; season with salt (optional) and pepper. Place the buttermilk in a large bowl. Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and the spice blend (you may have extra). Working one piece at a time, thoroughly coat the seasoned fish in the buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a plate.
Cook the fish & serve your dish: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked fish over the braised apple and collard greens. Garnish with the relish and fromage blanc. Enjoy!
* An instant-read thermometer should register 145°F.